Did you know that the seaweed salad offered in sushi bars often contains dried fish? If you love seaweed salad but don’t eat fish, this salad will help satisfy your cravings.

Prep Time: 15 minutes
Makes 4 servings

3 oz (85 g) dried mixed seaweed
½ cup (125 ml) Amazu Sauce (page 24)
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon finely grated fresh ginger
1 tablespoon dark sesame oil
2 teaspoons toasted sesame seeds
2 green onions (scallions), finely sliced
½ teaspoon salt

Reconstitute the seaweed by placing it in a large bowl and covering with lukewarm water. Allow to soak for 10 minutes. Drain the seaweed and squeeze out any excess water.
Stir together the Amazu Sauce, soy sauce, sugar, grated ginger, dark sesame oil, sesame seeds, green onions and salt.
Place the seaweed in a medium-sized bowl and pour the Amazu Sauce mixture over it. Toss well.
Serve immediately or store in the refrigerator for up to 3 days.